2. Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until frothy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Stir about one-fourth of meringue into chocolate mixture; fold remaining meringue into chocolate mixture.

1 cup of raspberries (or other whole, small summer fruit such as blueberries, small strawberries or blackberries)

1 egg white

½ cup sanding sugar

Directions:

1. Select the firmest, plumpest raspberries to work with. This will help the final berries retain their shape and they’ll be less likely to turn into a juicy, sugar puddle.

2. Lightly paint egg white onto entire outer surface of raspberry (using a small pastry brush). Make sure to get the base and the top of the berry completely covered. Dipping the fruit into the egg white is not recommended; it becomes messy and doesn’t turn out as well.

3. Pour about ½ cup sanding sugar onto a plate to use for sugaring.

4. Place fruit on plate and sprinkle with sugar. Gently rolling the raspberry in sugar works too. Be careful not to squeeze or push too hard, breaking the berry.

5. Coat the raspberry in sugar as evenly as possible.

6. Dry sugared raspberries on a parchment-lined baking tray for 4 to 8 hours, resting the fruits in a cool, dry place. Humidity will affect this process, so if your home is very humid, you may want to try this recipe at a different time.

7. Enjoy just a few berries as a garnish to any dessert (they are very sweet and strong!)

Serving suggestions for sugared raspberries: Use as a topping for creamy chocolate mousse, angel food cake smeared with lemon curd, or gingerbread topped with whipped cream and a pretty sugared raspberry sitting on the top. Or, how about a delicious piece of homemade pound cake topped with a combination of sugared berries? Yummy!